Determination of flavour components in natural vanilla extracts and synthetic flavourings by mixed micellar electrokinetic capillary chromatography
Faculty of Computing, Health and Science
School of Natural Sciences / Centre for Ecosystem Management
The development of a mixed micellar electrokinetic capillary chromatography (MECC) method for the qualitative and quantitative determination of key components, including vanillin,4-hydroxybenzaldehyde, 4-hydroxybenzoic acid, vanillic acid and 3-methoxybenzaldehyde, that contribute to vanilla flavour was investigated. The micellar phase consisted of sodium dodecyl sulfate (SDS) and sodium cholate (SC). The percent relative standard deviation (R.S.D.%) for migration time wasR.S.D.% for peak areas ranged between 0.85–1.96% over six runs. Peak efficiencies were excellent with theoretical plate numbers typically in the range of 130,000–200,000 per column (52 cm effective length). The limits of detection (LOD) were between 5–10 μg/ml. The quantitative data was verified by high performance liquid chromatography (HPLC) and gas chromatography (GC). The mixed MECC method was successfully applied to a number of natural vanilla extracts, nature identical extracts and synthetic flavourings.